12 Tomatoes

Rich, creamy potato soup is at the top of our list of ultimate comfort foods, especially when the temperature starts to drop. We’re thrilled with this recipe because it’s not just easy…it’s fast, and it’s delicious. Cream cheese really gives this soup a satisfying richness, and salty chunks of pancetta add wonderful flavor and texture.

We have complete control over the texture when we use our blender; just add more of the soup for a smooth consistency or less for a chunky texture. This is exactly the soup we’re looking for on cool evenings; it’s quick to prepare and soooo delicious to eat, and we especially love those chunky nibbles of pancetta!

Preparation

Brown pancetta in large stock pot until crisp, about 5 minutes. Remove pancetta from pot with a slotted spoon to drain on a paper towel.

In the same stock pot, sauté onions in pancetta renderings until softened. Add potatoes and vegetable broth. Season with garlic powder and pepper. Bring to a boil. Cover and reduce heat to medium. Simmer 10 to 15 minutes until potatoes are tender.